Mini Chicken Pot Pie cut open
These Mini-Chicken Pot Pies only need 5-ingredients and they can be ready in just about 30 minutes. Serve them as a delicious bite-sized appetizer or pair them with a small salad for a fun and easy family dinner!
Jump to Recipe
Table of Contents
  1. Ingredients / Shopping List
  2. How to Make Mini Chicken Pot Pies
  3. TIPS
  4. More Easy Dinner Recipes
  5. Mini Chicken Pot Pies Recipe

These Mini-Chicken Pot Pies are the perfect comfort food! Perfectly portioned, only need 5-ingredients and they can be ready in just about 30 minutes. Serve them as a delicious bite-sized appetizer or pair them with a small salad for a fun and easy family dinner!

Mini chicken pot pie muffins

We love chicken pot pie, but if you know me, not only do I love to make everything small and bite-sized, I also only make super easy recipes.

You truly know that if I successfully pulled off a recipe – you can too! These Mini Chicken Pot Pies, while they are not bite-sized, they are cupcake sized – and boy are they good!

I tried the bite-sized version and these just came out better! One thing I can promise you is that they are super easy to make – only four ingredients – it is actually hard to say that I even “cooked” them, technically, I assembled them.

Mini Chicken Pot Pie Ingredients

Ingredients / Shopping List

  • 14 ounces Campbell’s Cream of Chicken Soup with Herbs (it comes in 10.5-ounce cans, so you will need 1 full can and 1/3 of the second can)
  • 1/4 cup chicken stock
  • 3 packages Pillsbury Crescent Rolls – Seamless Dough Sheet (you will use probably 2.5 cans)
  • 9 ounces of frozen vegetables, thawed
  • 1 Cup of Chicken cut into small pieces- I used Costco Kirkland Brand pre-cooked chicken strips or rotisserie chicken would work great.
  • 3-inch round cookie cutter
  • Cupcake pan

How to Make Mini Chicken Pot Pies

  1. Cut 12 rounds out of the crescent roll and press them into the muffin tray.Chicken Pot Pie Step 1
  2. Mix together soup, water, vegetables, and chicken. Spoon the mixture into the cups.Chicken Pot Pie Step 2
  3. Cut strips of dough and crisscross over the soup mixture.Chicken Pot Pie Step 3
  4. Bake at 400 for 18 minutes.
  5. Let cool and enjoy.
Mini Chicken Pot Pie in a muffin pan

TIPS

Dough: If you don’t feel like messing with cutting the dough, you can substitute biscuits that come already cut up. Just place one in each muffin hole and press it along the edges and stretch it up to the top to make a cup. The biscuits will turn out a bit firmer texture than the crescent rolls.

Chicken: We like to make it easy so we used pre-cooked chicken breast. You can also shred up a rotisserie chicken or used some leftover boneless chicken breast.

Filling the cups: You don’t want to overfill the cups with the soup mixture or it will bubble over and make a huge mess. I used about 2 tablespoons or so.

Removing the muffins: I found taking a knife and loosening them along the edges helped make them very easy to remove from the muffin tray.

close up Mini Chicken Pot Pie in parchment paper

More Easy Dinner Recipes

Oven-Baked Beef Tacos | Chicken Fajita Casserole | Easy Taco Bake Casserole | Creamy Beef and Shells | Korean Beef Bowl

5 from 12 votes
Mini Chicken Pot Pie cut open

Mini Chicken Pot Pies

Serves — 12
These Mini-Chicken Pot Pies only need 5-ingredients and they can be ready in just about 30 minutes. Serve them as a delicious bite-sized appetizer or pair them with a small salad for a fun and easy family dinner!
Prep Time 12 mins
Cook Time 18 mins
Total Time 30 mins

Ingredients
  

  • 14 ounces Campbell’s Cream of Chicken Soup with Herbs it comes in 10.5-ounce cans, so you will need 1 full can and 1/3 of the second can
  • ¼ cup chicken stock
  • 3 packages Pillsbury Crescent Rolls – Seamless Dough Sheet you will use probably 2.5 cans
  • 9 ounces frozen vegetables thawed
  • 1 Cup Chicken cut into small pieces- I used Costco Kirkland Brand pre-cooked chicken strips or rotisserie chicken would work great.

Instructions
 

  • Pre-heat oven to 400 degrees
  • Spray your muffins tray with non-stick spray.
  • Lay the crescent roll flat and cut out 12 rounds
  • Press them in the cupcake pan along the bottom and up the sides
  • In a large bowl mix the soup, thawed vegetables and cut up chicken
  • Spoon the filling mix into the cups – be careful not to overfill – it will bubble up while cooking
  • Using a pizza cutter, cut strips of crescent dough to cover the top of the cups – I did 2 across each way – so four strips total per cup.
  • Bake about 18 minutes – until top and sides are golden brown. If the top gets too brown, cover it with foil until the bottom is cooked. I used a knife to peek along the side of the cup to check to see how cooked the sides were.
  • Let cool and then use a knife to loosen and lift out of cups.

Jenn’s Notes

TIPS
Dough: If you don’t feel like messing with cutting the dough, you can substitute biscuits that come already cut up. Just place one in each muffin hole and press it along the edges and stretch it up to the top to make a cup. The biscuits will turn out a bit firmer texture than the crescent rolls.
Chicken: We like to make it easy so we used pre-cooked chicken breast. You can also shred up a rotisserie chicken or used some leftover boneless chicken breast.
Filling the cups: You don’t want to overfill the cups with the soup mixture or it will bubble over and make a huge mess. I used about 2 tablespoons or so.
Removing the muffins: I found taking a knife and loosening them along the edges helped make them very easy to remove from the muffin tray.

Video

Nutrition Info

Calories: 253kcal | Carbohydrates: 28g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 6mg | Sodium: 696mg | Potassium: 75mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1146IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg
Mini Chicken Pot Pie - easy to make only 4 ingredients
Mini Chicken Pot Pie - Super easy to assemble
mini pot pies sq
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

Related Recipes

Secrets to Quick & Easy Desserts
FREE EMAIL BONUS
How to make delicious desserts in no time at all!

Leave a comment

Your email address will not be published.

How many stars would you give this recipe?




Comments

  1. My daughter who hates everything LOVE these! Thank you so much for sharing the recipe! I couldn’t find the same soup so I used Campbell’s Cream of Chicken soup and added 1/2 cup water. I found it easier to use a slightly larger cookie cutter so the rounds would fit better in the muffin tin. I will be making this ALOT!

  2. Can you freeze them after baking? I am a new empty nester and my hubby likes pot pies however we couldn’t possibly eat that much.

  3. I have the square brownie pan from pampered chef and may try that instead of a cupcake pan. we love chicken pot pie

  4. I am planning on making these for a baby shower. Can you please clarify how many mini pot pies I can expect? I am trying to figure out if I will need to double or triple the recipe. Thanks!

  5. 5 stars
    These were delicious! I added a little black pepper and some tiny dices of potato that I parboiled to the filling. I got 18 from this recipe and had filling left. So easy to make. Thank you for the recipe.